4.6.3. Total Volatile Basic Nitrogen (TVB-N) Measurement

Total volatile basic nitrogen (TVB-N) was measured in a mackerel meat sample (10 g) according to the method described by Sallam et al. [71], where the sample was dispersed in 100 mL of distilled water by stirring for 30 min and then filtered. Then, to 5 mL of the filtrate, 5 mL of a MgO solution (1%) was added and a Kjeldahl apparatus was used to distill the sample. The results were calculated as milligrams of nitrogen (N) per 100 g of fish fillets.
